Sabudana (Sago, also known as Tapioca) Khichdi is a special dish generally prepared during fasting (Vrat) days like Navratri , MahaSivaratri or Ekadhasi. Especially in Maharashtra this is a famous dish and they prepare for Navratri. A very tasty breakfast dish too. Sago cooked with mashed potatoes and coarse peanut powder. We do not add garlic or onion in the dish. For normal breakfast, we can also add vegetables and makes this Khichdi rich and healthy.

Sago Khichdi | Sabudana Khichdi

Preparation Time

3-4 hours

Cooking Time

15 mins

Servings

4

Sago Khichdi | Sabudana Khichdi

Ingredients:

Sago (Sabudana)

1 Cup*

Peanuts

1/2 Cup*

Sugar

1 Teaspoon

Salt

To taste

Potato

2

* 1 cup capacity = 250 ml

For Seasoning:

Ghee

1 teaspoon

Hing

a Pinch

Cumin Seeds

1/2 teaspoon

Green Chillies

1

Curry Leaves

Few

Sago Khichdi | Sabudana Khichdi

Method:

Soak Sago in water for atleast 3-4 hours. First wash the sago thoroughly under running water at least twice or thrice. Add 2 teaspoon of water and mix well. Cover the sago vessel with a lid. Every 30 minutes, sprinkle little water and toss the sago well and set it aside. Repeat this sprinkling process till 6 hours. We can take a single pearl and press it between the fingers, if the pearl gets mashed, Sago is ready.

Boil 2 potatoes, peel and cube them roughly and set it aside. Heat a pan and roast peanuts for 2 minutes. Grind these roasted peanuts to a coarse powder. I generally take a spoon full of roasted peanuts separately which i would add at the time of seasoning and grind the rest of the peanuts. But this is completely optional.

In a mixing bowl, add soaked sago, coarsely ground peanuts, sugar and salt and mix well and set it aside

Heat ghee in pan and add cumin seeds. When the cumin seeds starts to sputter, add hing, chopped green chilli and curry leaves and saute it for 20 seconds